Chicken Schnitzel à la Judith with Lentil Brown Rice

8Shares

Hi, guys, it is Judith from the Shack at Hillel with a recipe for you all to enjoy! This last Shabbat dinner at Hillel, I made brown rice with lentils and grilled onions and served it with Chicken Schnitzel à la Judith. So many students asked me for the recipe that I finally decided to make it public.

If you are ever invited to a potluck dinner, make sure to say what you are bringing because all of your guests will surely be excited to eat this easy-to-make and delicious recipe!

Shopping List:

Rice:

1 lb brown rice

1 lb lentils

1 lb sliced white or yellow onions

Salt and pepper to taste

1 cup oil for frying the onions

Schnitzel:

½ cup olive oil

1 tbsp. mayonnaise

1 box of Rice Krispies cereal

6 pieces of chicken breast

Salt and pepper to taste

Instructions for cooking the brown rice:

In an oven pan, mix the well-washed brown rice and lentils together.

Then, lightly add the salt and pepper and 4 cups of water. Mix well, cover the pan tightly and leave it in the oven for one hour. Meanwhile, in a frying pan, add the oil and let it heat up. Once it’s hot, add in the sliced onions.

Gradually lower the heat and let the onions became dark and caramelized.

To serve, remove the rice and lentil mixture from the oven and add in the same oil you used to fry the onions. Stir well.

Add the fried onions to the top of the rice and serve. This dish is delicious, vegan, vegetarian and gluten free.

Instructions for cooking Schnitzel à la Judith:

On a cutting board covered by plastic wrap, place one chicken breast down at a time and flatten the chicken by pounding on it until it becomes nice and thin. Repeat the process for all six pieces. Cut each chicken piece in half and set aside.

In a bowl, add olive oil, mayonnaise and salt and pepper and mix well.

Fill a separate bowl with Rice Krispies® cereal.

Dip each piece of chicken into the oil mixture first, and then dip the same piece of chicken into the bowl of cereal. Make sure the chicken is coated completely.

Place the chicken in a flat pan, and put it in the oven for 35 minutes at 350 degrees Fahrenheit.

When ready, serve with the brown rice, lentil and onion dish.

You will be the hero of the week!

For vegans and vegetarians, replace the mayonnaise with mustard and the chicken with tofu slices. Gluten-free folks, go for it and enjoy.

Judith owned BBC Cafe in Beverly Hills and BBC By The Sea in Malibu, and now is at UCLA Hillel, all of which were highly successful. With her extensive culinary background where she trained in Paris and Morocco, combined with her experience, she has ventured in to a never done before category: Kosher Korean BBQ.

Share This

Your email address will not be published. Required fields are marked *

Your Comment

Name *

Email *

Website

Welcome to Ha’Am

We publish new content on our website and iPhone application (Ha'Am: UCLA's Jewish Newsmagazine) every Monday, Tuesday, Wednesday and Thursday at 9 p.m., as well as every Friday morning during the academic year.